Cooking Instructions:

Preheat your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs, ½ cup of sugar, and melted butter until well combined. Press this mixture into the bottom of a 9-inch springform pan to form the crust.

In a large mixing bowl, beat the softened cream cheese with 1 cup of sugar until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and 2 teaspoons of ground cinnamon until fully incorporated.

Pour the cheesecake filling over the prepared crust in the springform pan. Bake for about 55-60 minutes, or until the center is set and slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour to prevent cracking.

While the cheesecake is cooling, prepare the apple topping. In a large skillet, combine the sliced apples, ¼ cup brown sugar, lemon juice, and 1 teaspoon of ground cinnamon. Cook over medium heat until the apples are tender, about 5-7 minutes. Remove from heat and let cool.

Once the cheesecake has cooled, spread the cinnamon apple topping evenly over the surface. Refrigerate the cheesecake for at least 4 hours or overnight to set properly before serving.

Extra Tips:

For the best results, make sure that your cream cheese is at room temperature before mixing, as this will help achieve a smooth filling without lumps.

Additionally, consider using a mix of sweet and tart apples for a more complex flavor in your topping. If you're short on time, you can prepare the apple topping in advance and store it in the refrigerator until you're ready to assemble the dessert.